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ONIGIRI CHICKEN RICE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

88.045 g

Sodium (mg)

1558.789 mg

Vitamin A (IU)

463.59 IU

Saturated Fat (g)

5.981 g

Energy (kcal)

687.361 kcal

Fat (g)

21.275 g

Trans Fat (g)

0.119 g

Salt (g)

3.897 g

Calcium (mg)

67.181 mg

Monounsaturated Fat (g)

8.674 g

Cholesterol (mg)

99.881 mg

Iron (mg)

5.545 mg

Vitamin C (mg)

46.031 mg

Fibre (g)

3.716 g

Sugars (g)

13.212 g

Protein (g)

35.126 g

Potassium (mg)

577.205 mg

Total

1056.534 g

18705.466 mg

5563.075 IU

71.777 g

8248.333 kcal

255.296 g

1.43 g

46.76 g

806.177 mg

104.086 g

1198.575 mg

66.544 mg

552.376 mg

44.588 g

158.548 g

421.514 g

6926.464 mg

  • 1 kg short-grain rice, washed and rinsed
  • 1.2 litre water
  • 2 cube chicken stock cube
  • 3 stalks pandan leaves
  • 50 g rendered chicken fat
  • 200 g shallots, minced
  • 50 g garlic, minced
  • 50 g old ginger, peeled and sliced
  • 320 g big red chilli, stem removed
  • 80 g chilli padi, stem removed
  • 60 g garlic, peeled
  • 80 g young ginger, peeled and sliced
  • 250 ml water
  • 1/4 chicken stock cube (dissolve in water)
  • 120 g sugar
  • 60 ml kalamansi lime juice
  • 60 ml white vinegar
  • 30 ml fish sauce
  • 1 whole chicken (3.5 lbs, 1.8 kg), preferably organic
  • 40 g old ginger, peeled and sliced
  • 2 stalks pandan leaf
  • 2 stalks white spring onions cut into 1" sections (both the green and white parts),, crushed
  • 5 g sesame oil
  • 30 g Shaoxing rice wine
  • 30 g fish sauce
  • 3 litre water
  • 3 cubes chicken stock cube
  • 1 In a large wok, fry the shallots, garlic and ginger in the chicken fat until aromatic, about 5 minutes
  • 2 Deglaze the pan with chicken stock (made with water and chicken stock cubes)
  • 3 cook rice in rice cooker with pandan leaves and chicken stock
  • 4 Let cooked rice cool slightly and form into onigiri shapes
  • 5 Blend the chillis, garlic, ginger, sugar, lime juice in a food processor until a fine paste
  • 6 Add the chicken stock, vinegar, fish sauce and mix well
  • 7 Blend the ginger together with sesame oil, shaoxing wine and fish sauce
  • 8 Marinate the entire chicken with the above blended mix of ginger and sauces, including the inside of the chicken
  • 9 Fold pandan leaves and spring onions and insert into the cavity of the chicken
  • 10 Leave to marinate overnight in fridge
  • 11 In a large pot, bring chicken stock to a roilling boil
  • 12 Place chicken into pot, making sure it is submerged, reduce heat to a gentle simmer and poach for 1 hour
  • 13 Remove from heat and submerge in ice water